These Sourdough Butterscotch Cookies are a sweet treat with a twist! Made with leftover sourdough starter, they are chewy, rich, and packed with delicious butterscotch flavor.
These cookies make the house smell amazing while baking. I can’t resist stealing a warm one right off the tray! Who can say no to that gooey goodness? 😋
I love making these cookies because they use up my sourdough starter and are super easy to whip up. They’re perfect for sharing or keeping all to yourself—your choice!
Key Ingredients & Substitutions
Sourdough Starter: The star of this recipe, it adds a unique tangy flavor. Use an active and bubbly starter for the best results. If you don’t have sourdough starter, you can substitute with an equal amount of plain Greek yogurt or buttermilk to maintain moisture.
Butter: Unsalted butter is preferred here for better control of salt levels. If you’re dairy-free, try using coconut oil or vegan butter, but the flavor might change a bit. I love the richness butter brings, so try to stick with it if you can!
Butterscotch Chips: These add sweetness and richness. Feel free to swap in chocolate chips or even toffee bits if butterscotch chips aren’t available. I personally enjoy the buttery taste of butterscotch, but chocolate works great too!
Flour: All-purpose flour gives these cookies structure. If you want a gluten-free option, you can attempt a 1:1 gluten-free flour blend, but the texture might vary slightly.
How Do I Cream Butter and Sugar Effectively?
Creaming butter and sugars may seem simple, but it’s crucial for light and fluffy cookies! This process incorporates air, giving your cookies a wonderful texture. Here’s how to do it right:
- Use room temperature butter. It should be soft but not melted—like a firm, spreadable consistency.
- In a large bowl, beat the butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Gradually add both sugars. Continue beating for another 2-3 minutes until the mixture is creamy and well-blended.
- Scrape down the sides of the bowl as needed to make sure everything is mixed evenly.
This step sets the foundation for your cookies, so don’t rush it! Happy baking!
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup sourdough starter (active and bubbly, unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/2 cups butterscotch chips
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare, with an additional 10-12 minutes for baking. After that, allow about 5 minutes to cool on the baking sheet, then you can transfer them to a wire rack. In total, you’re looking at around 30 minutes before you can enjoy these warm, gooey cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a baking sheet and line it with parchment paper to prevent sticking. This step is super important for easy cleanup!
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat them together until the mixture is fluffy and well combined. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl for an even mix!
3. Mix in the Wet Ingredients:
Add the sourdough starter to your butter and sugar mix. Beat until smooth. Then, crack in the egg and pour in the vanilla extract. Mix well until everything is combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.
5. Mix Dry with Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix, as this can make the cookies tough!
6. Fold in the Butterscotch Chips:
Now for the fun part! Fold the butterscotch chips into your dough, ensuring they’re evenly distributed.
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches between each cookie to give them space to spread while baking.
8. Bake the Cookies:
Pop the baking sheet in your preheated oven and bake for 10-12 minutes. Keep an eye on them—you want the edges to be golden and the centers to be set but still soft.
9. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, carefully transfer them to a wire rack to cool completely. Enjoy your tangy, sweet sourdough butterscotch cookies with a glass of milk or your favorite beverage!
Can I Use a Different Type of Sugar?
Absolutely! While the combination of brown and granulated sugar provides a nice balance of moisture and sweetness, you can use all brown sugar for a richer flavor or even coconut sugar for a healthier alternative. Just keep in mind that it may slightly alter the taste and texture.
What If My Sourdough Starter Isn’t Active?
It’s best to use an active and bubbly sourdough starter. If yours isn’t at its peak, feed it a few hours before you plan to bake and wait until it’s bubbly. Alternatively, you can substitute it with 1 cup of sour cream or yogurt, but the flavor will differ somewhat!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them! Just wrap them tightly in plastic wrap or aluminum foil, then place in a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-Ins?
Definitely! If you enjoy a bit of crunch, feel free to add chopped nuts like pecans or walnuts along with the butterscotch chips. You can also toss in a handful of chocolate chips or dried fruit for a fun twist!
